• In a bowl, combine the dry ingredients (flour, cocoa powder, baking powder, and salt).
• In a separate bowl, combine the eggs with sugar, oil, milk, and vanilla.
• Add the dry ingredients to the wet ingredients, mix until they’re incorporated but do not over mix.
• Fill the cupcake liners ¾ through. Bake in a preheated oven at 350°F/180°C for 18-22 minutes or until a toothpick comes out clean from the center. Allow to cool down in the pan – to cool down completely before frosting.

To decorate

• Apply a good layer of vanilla frosting on top of each cupcake, then press a peppermint patty into the frosting (it shouldn’t be centered, a little closed to the edge). Then press 4 chocolate-covered raisins (or brown M&Ms) above the peppermint patty.
• Hold the cupcake with your hand, and gently press it in the shredded coconut so it adheres all over the frosting. You can roll it around a little to make sure you get the edges. If the frosting isn’t all covered, use a spoon and add more shredded coconut to cover those spots.